Mi Cushina cu Jeffrey

Lemon Baked Shrimp with Funchi and Salad
Serves
4
Time
45 minutes
Ingredients

For the Shrimp

  • 1 pack shrimp 
  • 2 tablespoons melted butter
  • 1 cup lemon juice
  • 2 tablespoons chopped garlic
  • Salt, paprika, and black pepper to taste
  • 1 lemon, sliced
  • 1 cup chopped parsley

For the Funchi

  • 2 cups vegetable broth
  • 1 tablespoon butter
  • Cornmeal
  • 1 cup all-purpose flour
  • Cooking oil

For the Salad

  • 1 cucumber, sliced
  • ½ onion, sliced
  • 1 tomato, sliced
  • 1 can tuna
  • Salt and black pepper to taste
  • 2 tablespoons lemon juice
Directions
  1. Prepare the shrimp
    •  Preheat your oven to 350°F (175°C).
    • In a small bowl, mix melted butter, lemon juice, chopped garlic, salt, paprika, and black pepper.
    • If needed, clean and devein the shrimp.
  2. Assemble the ingredients
    • Place the shrimp in a baking dish.
    • Pour the lemon-butter mixture over the fish or shrimp.
    • Top with lemon slices.
  3. Bake the shrimp
    • Bake for about 20 minutes, or until the shrimp turn pink.
    • Set aside after baking. 
  4. Prepare the cornmeal
    • Bring vegetable broth to a boil in a medium pot.
    • Add butter.
    • Slowly whisk in the cornmeal while stirring constantly to prevent lumps.
    • Add a bit of white flour if needed for a smoother texture.
  5. Cook the cornmeal
    • Continue stirring over low heat until the mixture thickens and pulls away from the sides of the pot.
  6. Shape the cornmeal
    • Brush a little oil onto a plate or bowl.
    • Pour the Funchi in and put aside to set.
  7. Make the salad
    • Slice the cucumber, onion and tomato.
    • In a bowl, mix all the vegetables and tuna.
    • Add salt, black pepper and lemon juice to taste then set aside in the fridge.
  8. Plate and serve
    • Add the shrimps to the plate and pour a bit of the sauce on top.
    • Remove the Funchi from the bowl or plate and cut into pieces.
    • Fry the Funchi in some cooking oil until golden. (Optional)
    • Add the Funchi and salad to the plate. 
    • Top with cilantro and lemon slices as garnish.
    • Serve and enjoy. 
Print recipe

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Lemon Baked Shrimp with Funchi and Salad

Recipe categories

Dinner
Breakfast
Lunch
Special Occasion
Mi Cushina cu Jeffrey